Bamboo Pad Thai: Seafood

Prep time: 5 mins.
Cook time: 25 mins.

Ingredients:

• 1 can coconut milk (Thai kitchen or 365 are good brands. Get the good stuff! ..I usually buy the one that costs the most, not saying its the best way to tell for most things, but works out alright here..)
• 1 little can Thai Kitchen green curry paste
• Chili oil
• 3 Tbs olive oil
• 1 can bamboo shoots
• 1 can baby corn
• 1 red bell pepper
• Basil (optional, but much better with it!)
• 3-4 Tbs extra virgin olive oil (can use avocado oil which is better for high temp cooking)
• Seafood - shrimp, scallops, lobster
• 1 cup rice
• 1/2 tsp salt
• pepper

Materials:

• Medium pot / stove
• Chef knife

Directions:

1. Heat pot on medium/high for 2-3 mins. Add oil 2-3 Tbs. Start cooking rice (boil in pot with water or rice cooker).
2. Add 3/4 Thai Kitchen green curry paste to bottom with 1/2 Thai Kitchen chili paste. Mix into oil and continuously turn/spread to cook with wooden spoon for 5 mins.
3. Once paste is mixed and cooked (gets more of the flavor out of it! You will smell the aroma.) add full can of coconut milk. Stir pot to make curry sauce from the paste and coconut milk mixture.
4. Drain bamboo shoots and add to pot.
5. Cut thin slices of red bell pepper and put aside. Also take basil leaves off plant/shoots and put aside.
6. If you have lobster, clean, butterfly and steam 5 mins until ready and place aside. If you have frozen seafood, warm on separate pan and drain water then go to next step.
7. If you have fresh seafood then fry with butter or olive oil and salt until done.
8. Turn pot to off/low. Add red bell peppers and cooked seafood. Let sit for 5-10 mins to take in flavor.
9. After sitting, stir in basil leaves.
10. Serve with fresh rice and add lobster if you have it to dish (spoon curry onto lobster).